Directions

Prep

5 m

Cook

20 m

Ready In

1 h 25 m

Grease a 9x13 inch baking dish, set aside.

In a saucepan, combine sugar, milk, and butter. Bring to a boil, and cook 5 minutes. Remove from the heat. Stir in the marshmallow creme and peanut butter. Gradually stir in the flour. Spread into the prepared pan, and let cool.

Reviews 415

490 Ratings

Menwith Hill'er Back Home !!

7/6/2004

Ok - for those of you that had trouble with this recipe - try these things: 1) Like many others did, I mixed the flour, peanut butter, and m.creme ahead of time (with a mixer). 2) I used evaporated milk instead of regular milk. 3) I used Swansdown Cake flour instead of regular flour. 4)I used an even cup of marshmallow creme (8 oz).
I found out the temperature to cook fudge to is 238 degrees F. - so I did that, using my candy thermometer and didn't go by time. The moment it reached that temp - took more than 5 minutes on medium/medium high heat - I took it off the burner and mixed the rest of the pre-mixed ingredients in. After a LOT of elbow grease with a REALLY sturdy whisk (a square pot whisk) - when everything was blended - I let the mixture cool to about 160 degrees F and whisked with vigor again - before spreading in a glass pan that had been lightly sprayed with butter-flavored Pam.
Once in the pan - I used one of those sharp gadgets that you use to hold a tomato with while slicing it (mine's Pampered Chef) - and made a nice grid pattern before it started to harden.
Came out perfectly!!!!!!

TUNISIANSWIFE

12/13/2005

the best pb fudge recipe I've found. It was so mallow and creamy; not at all dry and crumbly. I took the advice of others and pre-blended the flour, pb, and marshmallow creme. I also added a tsp. of vanilla extract and 1/4 tsp. butter extract to this mixture. I always use a candy thermometer when making fudge. I used the thermometer and set the kitchen timer to 5 minutes and can tell you that the temp only got up to 225 degrees, well below the soft ball stage. One does not want to rely on a soft-ball stage to make this. I realized that this was a different fudge recipe than most with the addition of flour and decided I better only boil for the 5 minutes instead of going for soft ball stage. glad I did, as it turned out perfect. I didn't even refrigerate it; set it on the table for about 1 hour. I always use foil-lined pan sprayed with pam when making fudge; easier to lift out. I just lifted it out of the pan and cut a sliver to try; MALLOW, MALLOW, MALLOW! I did add extra pb, as I had an off-brand and didn't think it tasted very peanuty when I opened the jar.*about 14 oz. of pb used* Thanks for this recipe. can't wait to take it to work tonight for co-workers to try.

Iowa Kate

11/19/2006

I have never been a peanut butter fudge fan, but this recipe changed that! I have made this recipe a dozen times over the past few years. I get multiple requests from family and friends for batches or recipes! It tastes like peanut butter cookie dough, or the inside of a peanut butter cup - but smoother! I have never had this not set up for me. First, I bring the butter & sugar mixture to a boil using medium heat, stirring frequently. Then I reduce the heat so it won't boil over, and set the timer for a full 5 minutes. I pre-mix the peanut butter & marshmallow creme in my kitchenaid. I use creamy peanut butter and just eyeball it from the jar. I pour the sugar mixture into the mixer bowl and let it sit for 30 seconds or so to help melt the peanut butter/marmallow mix. Then I mix just until combined. Add the flour, and mix just until combined. I tap the mixer bowl on the counter to help release some of the air bubbles. I pour the mixture into a large baking sheet. I let it sit for a minute, then sometimes add a few handfuls of chocolate chips (I prefer milk chocolate with this recipe)on top to melt and spread. Other times I let it cool so I can handle it, take a pinch and roll it and dip it in chocolate for peanut butter balls that taste just like store bought peanut butter cups! Or just eat it plain and it is heavenly!